A Delectable Cakey Chocolatey Coconutty Australia Day Treat
Australia Day (26th January – each and every year) celebrates our amazing Australia.
It marks the anniversary of the 1788 arrival of the First Fleet, and the raising of the British flag in (what was to become) Sydney. And of course, in true Australian style, celebrations abound across the land. We salute our diverse society and multicultural people, we reflect on Australian history – the good and the bad, we honour those who have achieved great things and we welcome new Aussies with citizenship ceremonies.
And it is a day for drinking beer and eating lamingtons (among other things of course!)
The lamington is, in essence, a square (actually a rectangle, more traditionally) of sponge cake (butter cake, pound cake, white cake) which is quickly coated in a light icing (really more a glaze than an icing) and then rolled generously in coconut.
It can be made with home made cake, leftover cake or bought cake. If the cake is a tiny bit stale, it is easier to roll but then won’t be as delicious to eat. So you need to find the balance.
This recipe comes from Railea Don and is published in our first book ‘Monday Morning Cooking Club – the food, the stories, the sisterhood’. Railea’s lamington story is as delectable as her lamingtons. “I taught this to so many students over the years at the Sydney County Council. It was a staple recipe and always a favourite. It is known as the ‘2 4 6 8’ recipe as it has 2 eggs, 4 oz butter, 6 oz sugar and 8 oz flour (and 1⁄2 cup liquid). I also used this recipe to make hundreds of lamingtons for the annual fete at the Montefiore (aged care) Home. Every year my kitchen would be filled with thirty slabs of cake, lined up on every work surface possible, ready for covering in masses of dripping chocolate and coconut. People would drop in, roll up their sleeves and all have a turn at dipping and rolling.”
Happy Australia Day to all!
And please do let us know how you go with the lamingtons…
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